Mexican stuffed peppers with quinoa beans and corn

For those of us dreaming of warm and sunny beaches…

Recipe and image courtesy of Heart & Stroke

Servings : 2

Prep time : 25 mins

Cooking time : 18 mins  (Total 43 mins)

INGREDIENTS

• 2 large sweet peppers (red, orange or yellow)
• 1/3 cup (75 mL) quinoa
• 1 Tbsp (15 mL) canola oil
• 1/2 cup (125 mL) diced onion
• 1 tsp (5 mL) cumin
• 3/4 cup (175 mL) frozen corn, thawed
• 1/2 cup (125 mL) canned black beans, drained and rinsed
• 1/4 cup (60 mL) red peppers, chopped
• 1 Tbsp (15 mL) finely chopped cilantro or parsley
• 1/4 cup (60 mL) reduced fat Tex-Mex shredded cheese, divided

DIRECTIONS

1. Preheat oven to 400°F (200°C).

2. Halve peppers lengthwise through stems; remove seeds and ribs. Boil peppers in large pot of boiling water 4 to 5 minutes or until tender. Drain well. Set aside on plate.

3. Combine quinoa and 2/3 cup (150 mL) water in small saucepan. Bring to boil; cover and cook 10 minutes or until water is absorbed. Fluff with fork.

4. In large non-stick skillet, heat canola oil over medium heat. Add onion and cumin; cook 3 minutes. 

5. In large bowl, combine onion, quinoa, corn, black beans, red peppers and cilantro. Stir in half of the cheese. Fill pepper halves with quinoa mixture. Place peppers in 8-inch (20 cm) baking pan. Top with remaining cheese.

6. Cover with foil; bake in oven 15 minutes. Remove foil; cook 3 minutes longer.

NUTRITIONAL INFO

Nutritional info per serving (1 of 2)

  • Calories 330
  • Protein 13 g
  • Total fat 12 g
    – Saturated fat 2.5 g
    – Cholesterol 10 mg
  • Carbohydrates 43 g
    – Fibre 8 g
    – Sugars 10 g
    – Added sugars 0 g
  • Sodium 270 mg
  • Potassium 598 mg